YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado, crisp cucumber, and fresh cilantro for a bright and refreshing finish.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.25 cup Red onion
0.5 cup Cucumber
0.5 cup Roma tomato
1 whole Jalapeño
0.25 cup Fresh cilantro
4 tbsp Lime juice
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a pot of salted water to a boil, add the shrimp, and cook for 2-3 minutes until pink and opaque.
Drain the shrimp and immediately plunge them into an ice bath to stop the cooking process.
Once cooled, chop the shrimp into bite-sized pieces and place them in a large glass bowl.
Add the lime juice, red onion, cucumber, tomato, and jalapeño to the bowl, stirring gently to combine.
Let the mixture marinate in the refrigerator for at least 15 minutes to allow the flavors to meld.
Just before serving, fold in the diced avocado, fresh cilantro, olive oil, sea salt, and black pepper.
Serve chilled in a bowl or over a bed of leafy greens.